It’s Cinco de Mayo, time for tequila! But what if, like me, you’re not really a margarita fan and you’re too busy for shots (meaning, you don’t have a spare day to nurse a hangover)? I recently took to the kitchen to cook up a cocktail recipe for folks just like us.
I call it the Tequila Pip and I have to say, it ranks right up there with the Party Palmer in my cocktail recipe hall of fame.
It’s easy, the ingredients are readily available, and best of all, it’s REALLY delicious. Sweet, a bit of a bite, even bubbles – the Pip covers a lot of ground!
Tequila Cocktail Recipe Ingredients
- 2 oz good tequila
- 1 oz pineapple juice
- 1 oz+ ginger ale
- sugar for the rim, your choice of flavor
Makes one lowball glass size cocktail
1. Gather your best cocktail gear. You know, the stuff you save for company. You don’t really need a shaker if you’re only making one drink. But if you’re mixing for a crowd, it makes it easier to double/triple the recipe. Fill your lowball glass halfway with ice.
2. Rim your glass(es) with sugar. I used Green Chile Sugar from our friends at the Spice Station. Their Habanero or Ginger Sugar would be amazing too.
Tip: If you don’t have some sort of cocktail rimmer contraption, dip your glass in a shallow bowl of pineapple juice and roll the edge in sugar on a plate. Don’t pour more sugar than you need, or you’ll have to eat it (you can’t add it back to the package), which isn’t the worst thing in the world…
3. Start with 2 oz. GOOD tequila. Seriously. Do this. I mean it. What’s good? One that’s made from 100% blue agave. Look for that on the label and plan on spending about 30 bucks. You can follow the other clues too, like seals, cork tops, really great bottles. I like Corralejo Silver a lot.
4. Add 1 oz. pineapple juice.
4.5 Stop to admire your vintage shot glass. Make mental note to collect more shot glasses, you have very good taste.
5. Top with 1 oz of ginger ale. Want it less strong/more bubbly? Add more. We’re cool with that.
You’ll never look at a margarita the same way again!
Stef is many things. Amongst them: co-editor of we heart this, photographer, condiment connoisseur, Philly girl in the California desert, borderline hoarder and a hardcore beauty junkie.